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WO/2010/123155A1 |
Provided is a composition for use in the oral cavity. Said composition removes tongue coating, has strong anti-halitosis activity, and is characterized by the inclusion of an extract from eucalyptus, in the Myrtaceae family, as an essent...
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WO/2010/120947A2 |
A disposable pod may be prefilled with chocolate (or other food substance) for use in a chocolate fountain. For example, the manufacturer of the disposable pod, or another party, may fill the disposable pod with melted chocolate after ma...
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WO/2010/120884A1 |
A fruit snack manufactured, in summary, by removing moisture from commercially available juice concentrates (e.g., containing about 30% moisture) by heating for a short time the juice concentrate and vacuuming away excess moisture to pro...
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WO/2010/119268A1 |
A chocolate composition and a process for the manufacture of a chocolate composition. The chocolate composition comprises cocoa butter substitute/cocoa butter equivalent in combination with whey. In particular, the composition comprises ...
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WO/2010/114026A1 |
An impregnated food wherein a solid edible material has been impregnated with a liquid-type food having a viscosity at 35oC of 10000 to 100000 mPa∙s, which has a less hard texture while sustaining the good flavor of the liquid-type foo...
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WO2010110269A1 |
Disclosed is a browning reaction product which is prepared by heating an aqueous solution of a mixture of a saccharide with an amino acid, and has a pH value of 2.9-4.7 and a Brix of 25-65% (w/w). Also disclosed is a fat-based food which...
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WO/2010/107331A1 |
The invention consists of a new product, Fresh Fruit Bar, characterized by the union of natural and healthy ingredients such as fruit, fruit juice and algae, which method of production involves the following steps: reception, evaluation ...
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WO/2010/106546A1 |
The invention relates to a device for continuous preparation of hot mass, which can be used for manufacturing of chiki, sweetmeat and other allied food products. The device comprises a control mechanism, which will, (i) Measure and contr...
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WO/2010/107594A1 |
A multiple slicing device includes a frame including a receptacle and a plurality of cutting elements, and a working portion including an activation mechanism, a cam mechanism, and a forcing member. The activation mechanism can include t...
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WO/2010/102648A1 |
A two part nozzle for use in expressing thick, viscous materials therethrough comprises a nozzle base (212) and a nozzle tip (214), and screw means (242) for mounting the tip to the base. The base projects within the tip, and is proporti...
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WO/2006/067123A9 |
For producing an aerated confectionery mass, a raw confectionery mass is fed at a feed rate from a supply (10, 12) to an aeration unit (18) for introducing gas into the confectionery mass and wherein the aerated confectionery mass is fed...
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WO/2010/096542A2 |
The present invention relates to confectioneries that impart a mouth-moistening effect when orally consumed by an individual. Specifically, the confectioneries comprise compositions that include a blend of components comprising spilantho...
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WO/2010/092480A1 |
The present invention is directed generally to coating compositions and products containing the same. More particularly, the present invention relates to confectionery compositions that include coating compositions which are in particula...
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WO/2010/092034A1 |
The present invention relates to a food additive composition to be added to sugar or sweetened products containing cariogenic free sugars or by-products thereof, enabling a reduction of the adhesion of dental biofilms and the appearance ...
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WO/2010/092874A1 |
Disclosed are a device for puffing a snack and a system for producing a puffed snack food, whereby wiring problems are overcome, a heating cost of a member for heat-pressing a starting material of the puffed snack food can be reduced, an...
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WO/2010/088521A1 |
A frozen sheeted icing comprising 2 to 10% by weight water; 10-30% by weight fat; 60-75% by weight sweetener solids; and 0.2 to 5.2% by weight of one or more gums. The composition can be prepared by mixing the ingredients to form an icin...
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WO/2010/085623A1 |
The present invention provides various methods of improving homogeneity in confectionery mixing processes. In particular, the invention includes such steps as mixing a predetermined amount of confectionery base and/or chewing gum base an...
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WO/2010/081232A1 |
The present application relates to a honey product having a low water content. The honey product retains the physical and palatable properties of untreated honey while having a prolonged shelf-life. It can be advantageously used to sweet...
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WO/2010/083133A1 |
The physiological cooling agent N-ethyl-2,2-diisopropylbutanamide exhibits a surprising selectivity for throat cooling over mouth cooling, especially when consumed in the form of a confection. Methods of treating throat discomfort using ...
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WO/2010/079103A1 |
A white colouring composition comprising calcium carbonate as a white pigment. It may be used in the manufacture of food and pharmaceutical products.
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WO/2010/077020A2 |
The present invention relates to biscuits containing seaweeds, which are produced by mixing the powder of seaweeds such as sea mustard, kelp, laver, green laver, and the like, to a mixture of weak flour, salt, baking powder, etc. As the ...
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WO/2010/075988A1 |
A confectionery product comprises first and second confectionery mass layers arranged in contact with each other as a laminate. At least one of the inner surfaces of the first and second confectionery mass layers is provided with at leas...
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WO/2010/072847A2 |
In a low temperature casting process for producing confectionary articles on a Mogul unit, wherein swellable or soluble starch particles are mixed in a liquid phase and then this mixture is cast, wherein the starch particles do not swell...
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WO/2010/073112A2 |
A method and a machine (1) for continuous coating of cores of products, in particular confectionery products, in which a hollow drum (3) rotating about an axis of its own (4) carries, stably connected inside it, a body (20) wound axially...
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WO/2010/067478A1 |
Provided is a food which has a visual effect capable of provoking the human sense of beauty. The surface of a food which is a water-soluble crystalline material is moistened with water or an aqueous dye solution. Next, at least a portio...
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WO/2010/066910A1 |
The aim of the invention is to be able to arrange or secure an elastic nozzle in a device, especially a casting machine, using simple design measures while allowing the nozzle to be quickly replaced in the device using simple mounting st...
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WO/2010/063541A2 |
Provided is a depositor module capable of dispensing a wide range of liquid foods having different dispensing specifications. The depositor module is adapted to draw liquid food from a pressurized product manifold or a hopper and dispens...
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WO/2010/063542A1 |
Provided is a liquid food dispensing apparatus capable of dispensing a wide range of liquid foods having different fluid properties and dispensing specifications. The dispensing apparatus has a modular construction that allows it to be c...
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WO/2010/063572A1 |
The present invention relates to a frozen confectionery product (1, 20) having a conical shape and comprising a core filling consisting of a first component (9, 22) being coextruded with a second component (4, 23), said second component ...
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WO/2010/061932A1 |
Disclosed is a cariostatic food. The food comprises: (1) (i) a phosphorylated saccharide calcium salt, or (ii) a combination of a phosphorylated saccharide salt other than a phosphorylated saccharide calcium salt or a phosphorylated sac...
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WO/2010/062068A2 |
Provided is a method for making puffed rice snack foods, comprising: a rice flour making step which comprises immersing rice into water, dehydrating the rice such that the moisture content in the rice ranges from 20 to 40 wt %, and grind...
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WO/2010/060539A1 |
The invention relates to a method for producing sugar-free candies comprising a sugar substitute. A renotropic sweetener is used as a sugar substitute in the method. By the addition of one or more substances chemically similar to the ren...
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WO/2010/059689A2 |
The present invention relates to the field of isolation of enveloped virus-based virus- like particles (VLPs) free of infectious agents. In preferred examples, the field includes methods of inactivation of infectious agents that do not a...
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WO/2010/059428A1 |
A carbohydrate blend is provided, including at least fructose and glucose. Some or all of the glucose may be provided by glucooligosaccharides having a structure containing up to ten degrees of saccharide polymerization. An aqueous solut...
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WO/2010/056918A2 |
A messaging lollipop comprises a candy attachment stem extending from a first end of a hollow lollipop handle. The hollow handle is further defined by an internal cavity accessible through a single aperture at a second end of the handle ...
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WO/2010/056697A1 |
The present invention relates to sensate-plated sanding compositions, products containing the same and methods for preparing. More specifically, the compositions of the present invention may include a particulate and a sensate compositio...
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WO/2010/054516A1 |
A center-filled confection has a center comprising a center composition and a shell surrounding a liquid center. The said center includes a bulk sweetener and a fat having a slip melting point of 10 to 18℃. The said shell comprises a s...
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WO/2010/052127A2 |
The invention relates to a casting machine valve (32, 42; 50; 60; 70; 80; 90; 100; 110; 120; 130), a pressure generating means (3, 4, 5, 6, 32, 42) for installation in a casting machine (1), and a casting machine (1) for casting a flowab...
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WO/2010/049104A1 |
A sugar confectionery mass having a light texture comprising a chemically aerated high-boil sugar material interspersed with layers of a fat-based material and method for making the same.
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WO/2010/049903A1 |
A food product on a stick comprises an edible mass (2) and a support member (4) comprising a core terminal section (8) embedded into said edible mass (2) and an opposed terminal section (10) protruding out of said edible mass, so as to d...
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WO/2010/050708A2 |
The present invention relates to a method for manufacturing a disposable product coated with an edible water resistant coating agent, and to a disposable product manufactured by said method. The method for manufacturing a disposable prod...
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WO/2010/051047A1 |
A lollipop ball is formed to a lollipop ball engagement mechanism and the lollipop ball engagement mechanism extends outward from the lollipop ball to releasably engage a proximal end of a lollipop stick. Alternatively, a lollipop ball i...
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WO/2010/047567A2 |
The present invention provides a method for making puffed rice snack foods in which a plurality of rice grain-sized to bean-sized puffed rice flakes are pressed into a flat shape, said method comprising: a step of making rice flour which...
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WO/2010/047965A1 |
A food baster having an elongated tubular body, a squeezable suction device, and an open-ended tip, is set forth herein. The elongated tubular body is comprised of a plurality of body segments which separate to allow a user to access cav...
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WO/2010/047889A1 |
A system and method are provided for processing a food product by reducing a temperature of the food product to retain ingredients within the food product and adapt the food product for retaining deformation to a select shape; and pressi...
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WO/2010/043497A2 |
The present invention concerns a method for producing a composite dairy product by co- filling viscous components and obtaining a spiral or spiral-like product aspect. Advantageously, the method does not require rotational movements of f...
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WO/2010/041157A1 |
The present invention relates to a method for the preparation of a non-baked, at room temperature spreadable confectionery paste, in which an amount of ground cookies is mixed with an amount of fat, wherein the method comprises the follo...
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WO/2010/040929A2 |
The invention relates to a device for continuous production by extrusion cooking of a co-extruded food product, containing whole solid pieces of the type comprising an extrusion die (20) provided with a contact face on the end of the out...
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WO/2010/034981A1 |
The present invention relates to a confectionery product comprising a first extruded portion and a second extruded portion, wherein each portion has a plurality of capillaries disposed therein, and the capillaries of the first and second...
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WO/2010/034980A1 |
The invention relates to a confectionery product comprising an extruded body portion, the body portion having a plurality of capillaries disposed therein, one or more of the capillaries being at least partially filled with a fill materia...
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